Low-Carb Italian Cauliflower Polpette

Step 1Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Roughly cut cauliflower into florets.

Step 2Add the olive oil to a large fry pan over medium heat, and add the florets and salt, stirring to coat.

Step 3Cover, and cook 5 minutes, stirring occasionally. Remove the lid and continue cooking another 8 - 10 minutes until the cauliflower is cooked the and any liquid evaporated.

Step 4Remove the fry pan from the heat, and allow to cool. Once cool, add to a food processor with the herbs, onion and garlic powder, cheese, half of the almond flour and psyllium husks and process until combined.

Step 5Add the egg and pulse a few times until mixed through.

Step 6The mixture should be wet enough to shape into 20 balls (about 42 g/ 1.5 oz per ball), but not that wet that it’s sloppy.

Step 7Place the rest of the almond flour on a plate. Use a teaspoon to scoop out the mixture and form into small balls. Roll in the almond meal, and then place on a lined baking tray. Bake 35- 40 minutes until golden.

Step 8Serve immediately.

Step 9Lasts 2 – 3 days in the fridge – reheat in the oven before serving.